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New cane baneton

New cane baneton

Hello,
I need some help with cane banneton. I bought a new cane banneton not long ago and I try to use this today to prove my bread, my dough rises perfectly but when I try to put it on the peel, some of the dough is stuck to the cane. What
do I have to do to make it not stick to the dough?

I've often wondered why no one has marketed a teflon coated "banneton". It could either be a sheet metal bowl with cane shaped formations formed into it, or teflon coated metal tubing coiled in the same way as a normal banneton. Not that this helps you with your problem. :)

I've always thought there's a good reason why banettons are made in natural material like cane or wicker. Isn't it better if the surface is a bit porous so that it absorbs excess moiture from the dough? Otherwise the surface of the dough can get 'sweaty' while proofing, making it more sticky and harder to score when turned out. Or is this a myth I created in my head???

I've seen a brotform made of wood pulp somewhere, too. I think it was one of German sites for baking goods.

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